½ C. Pecan Halves
8 T. Butter, chilled and cut into Tablespoons
2 C. shredded Sharp Cheddar Cheese (8oz)
1 ½ C. Bisquick
Dash Cayenne

Preheat oven to 375. Process the pecans in a food processor with short pulses until finely chopped, about 10 seconds. Transfer to small bowl. Add butter, cheese, biscuit mix and cayenne to the food processor and pulse until the mixture comes together in a ball, 20 seconds. Return pecans to the processor bowl and pulse until just combined, about 5 seconds. Spoon teaspoonfuls of the dough onto 2 ungreased baking sheets, positioning them about 1” apart, making 6 rows of 5 patties on each sheet. For a more uniform patty, you can divide the dough in half and shape each half into a log on a long sheet of waxed paper. Bring up the waxed paper around the log and roll until the log is uniformly one inch in diameter. Refrigerate for at least 15 minutes and then unwrap and slice into ¼” thick slices. Arrange on baking sheet, 1” apart. Place baking sheets in oven, one in the center and one on upper rack, and bake until lightly browned, 10-12 minutes. Store between layers of waxed paper in tightly covered tins for up to one week. Baked patties may be frozen for up to 6 months. Thaw overnight in the refrigerator, then allow to come to room temperature before serving.